Roasted Potato Salad
- Toss potatoes with California Extra Virgin Olive Oil, salt, pepper and paprika. Place on shallow-rimmed baking sheet lined with parchment paper.
- Roast at 375 degrees F. for 30-35 minutes until golden brown.
- In large bowl, combine roasted potatoes, garlic, onions, red and yellow peppers, celery, green onion tops. Season with salt and pepper.
- In small bowl, combine Vinaigrette and olive oil. Whisk until well combined. Pour over potatoes, and toss to coat well.